Volatils

Volatils, or volatile substances, are compounds that readily vaporize at ambient conditions. Volatility is the tendency of a substance to enter the gas phase, and it depends on factors such as temperature, pressure, and intermolecular forces. A common framework divides volatiles into volatile inorganic compounds and volatile organic compounds (VOCs). VOCs are organic chemicals with vapor pressures high enough to evaporate at room temperature, contributing to the composition of indoor and outdoor air.

Volatiles originate from many sources. Natural sources include plants, fruits, microbial activity, and geological processes; many plant volatiles (terpenes, esters, green leaf volatiles) play roles in pollinator attraction, defense signaling, and soil interactions. Anthropogenic sources include solvents, paints, fuels, manufacturing emissions, and consumer products. In food and fragrance industries, volatiles are responsible for aroma and flavor profiles.

Measurement and regulation: Volatiles are detected and quantified by methods such as gas chromatography coupled with mass spectrometry. Vapor pressure, boiling point, and Henry’s law constants describe their volatility. Because some VOCs affect air quality and health, regulatory frameworks limit emissions and exposure levels, especially for solvents and industrial chemicals.

In summary, volatils describe a broad class of substances characterized by their propensity to vaporize, with significant implications across chemistry, environmental science, agriculture, and industry.